Skoudehkaris

Heat oil in a large pot over medium-high heat. Add the lamb and brown it on all sides—about 5–7 minutes.

Stir in onions and cook until soft and golden. Add garlic, ginger, and chopped chili. Cook for another 2 minutes until fragrant.

Add cumin, cinnamon, cardamom, cloves, black pepper, and paprika. Stir for 1–2 minutes to toast the spices.

Stir in the diced tomatoes and cook until they break down and create a thick base—about 5 minutes.

Pour in 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes until the lamb is tender.

Add the soaked, drained rice to the pot along with the remaining 2 cups of water or broth. Add salt. Stir gently, bring to a boil, then cover and simmer on low for 15–20 minutes or until rice is cooked and liquid is absorbed.

Let rest for 5 minutes off heat, then fluff gently. Garnish with fresh coriander or parsley if desired.